Red Lentil Coconut Curry Soup

Muir Glen Red Lentil Coconut Curry Soup Recipe


1 large yellow onion, diced

4 medium carrots, thinly sliced

2 cloves garlic, minced

2 tablespoons vegetable oil

2 teaspoons ground cumin

1 teaspoon ground ginger

2 teaspoons mild to medium curry powder

1 28-oz can Muir Glen Organic Fire Roasted Crushed Tomatoes

2 cups chicken or vegetable broth

8 cups water

1 12-oz can coconut milk

1 teaspoon salt

1-2 teaspoons fresh lemon juice (optional)

2 cups red lentils

Prep time: 15 minutes  |  Total time: 1 hour 30 minutes

Winning recipe from 2013 Fire Roasted Tomato Soup and Chili Throwdown. Submitted by Keren “Earthdancer” Genet.


Preparation & Directions

  1. Lightly sauté diced onion and thinly sliced carrots in oil, for about 5 minutes, stirring frequently.

  2. Add garlic, spices, and salt, and stir continuously for another two minutes.

  3. Pour in Muir Glen Fire Roasted Tomatoes, 2 cups water, and red lentils. Allow to come to a boil.

  4. Add the remainder of the water and the broth. Allow it to return to a boil. Turn the heat to medium, allowing the soup to slowly simmer for about an hour.

  5. Stir occasionally.

  6. Add the coconut milk, and a bit of lemon juice (optional). Allow it to very gently simmer for another 15-20 minutes before serving.